The modern cook : a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery ; adapted as well for the largest establishments as for the use of private families.
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Book digitized by Google from the library of Oxford University and uploaded to the Internet Archive by user tpb.
xv, 560 pages : 22 cm
London edition originally published in 1846 under title: The modern cook. First American edition published the same year under title: French cookery
xv, 560 pages : 22 cm
London edition originally published in 1846 under title: The modern cook. First American edition published the same year under title: French cookery
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